Gallina Rellena Navideña
The Quirky Foodster Team
Ingredients
- Whole hen or large chicken — about 2.5 kg (5.5 lb)
- Minced pork — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, diced — 1
- Raisins — 75 g (2.5 oz)
- Chopped olives — 35 g (1.25 oz)
- Capers — 2 tbsp
- Hard-boiled eggs, chopped — 2
- Achiote paste or paprika — 1 tbsp
- Oil — 3 tbsp
- Salt and pepper — to taste
- Kitchen string, for trussing
Method
- Heat the oil in a frying pan and sauté the onion and garlic until softened.
- Add the minced pork and cook until browned.
- Add the carrot, raisins, olives and capers, cooking for 5 minutes.
- Stir in the chopped hard-boiled egg and season with salt and pepper; let the stuffing cool slightly.
- Preheat the oven to 180°C (350°F).
- Season the hen generously inside and out with achiote paste, salt and pepper.
- Stuff the cavity with the pork mixture, then truss the legs with kitchen string to help hold the stuffing in place.
- Place in a roasting pan and roast for 1.5–2 hours, basting occasionally, until the hen is cooked through and golden.
- Let rest for 15 minutes before carving and serving with the stuffing.
Introduction: A whole hen stuffed with a rich mixture of meat, vegetables and dried fruit, roasted for Nicaragua's Christmas and New Year celebrations.
Cultural Background: Gallina rellena is a centrepiece dish for special Nicaraguan occasions, its generous stuffing reflecting the abundance and togetherness of the holiday season, traditionally prepared for the whole family to share.
Tips: Truss the hen securely so the stuffing stays in place during roasting. Baste regularly to keep the meat moist through the roasting time.
Variations: Add a few chopped almonds to the stuffing for extra texture. Serve alongside gallo pinto and a fresh salad for a complete festive meal.
Storage: Refrigerate leftover meat and stuffing in an airtight container for up to 3 days.
Reheating: Reheat gently, covered, in an oven at 160°C (325°F) with a splash of stock, until warmed through.
FAQs:
Q: When is gallina rellena traditionally served?
A: Christmas and New Year celebrations, as a centrepiece dish for family gatherings.
Q: Can this be made with a smaller chicken?
A: Yes, adjust the stuffing quantity and roasting time down proportionally for a smaller bird.
- Whole hen or large chicken — about 2.5 kg (5.5 lb)
- Minced pork — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, diced — 1
- Raisins — 75 g (2.5 oz)
- Chopped olives — 35 g (1.25 oz)
- Capers — 2 tbsp
- Hard-boiled eggs, chopped — 2
- Achiote paste or paprika — 1 tbsp
- Oil — 3 tbsp
- Salt and pepper — to taste
- Kitchen string, for trussing
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